Creamy Cowboy Soup Recipe: Your New Cozy Weeknight Delight

Bowl of creamy cowboy soup ready to be enjoyed with fresh ingredients.

why make this recipe

This soup is warm, filling, and quick. It mixes beef, beans, corn, potatoes, and cream for a rich bowl. You can make it on a weeknight and feed a family. It uses simple pantry items and gives cozy flavor fast.

introduction

Creamy Cowboy Soup is easy and comforting. You can swap beef for turkey or a meat alternative. This soup fits busy nights and lazy weekends. For another creamy, easy soup idea, try this creamy chicken tortilla soup which uses simple steps and similar flavors.

how to make Creamy Cowboy Soup

Start by browning the meat and softening the onion and garlic. Add spices, potatoes, beans, corn, tomatoes, and broth. Simmer until the potatoes are tender. Stir in cream and cheese at the end for a smooth finish. Taste and adjust salt and pepper before serving.

Ingredients :

  • 1 lb Ground Beef (or turkey or meat alternative.)
  • 1 large Onion (yellow or white for best flavor.)
  • 3 cloves Garlic (minced.)
  • 4 cups Beef Broth (or vegetable broth for vegetarian option.)
  • 14.5 oz Diced Tomatoes (canned with juice.)
  • 1 cup Corn (canned or frozen.)
  • 15 oz Black Beans (drained and rinsed if canned.)
  • 2 medium Potatoes (Yukon Gold or russet, diced small.)
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder (adjust for heat preference.)
  • 1 tsp Cumin
  • 1 tsp Salt (adjust to taste.)
  • 0.5 tsp Black Pepper (adjust to taste.)
  • 1 cup Heavy Cream (or coconut milk for dairy-free.)
  • 1 cup Shredded Cheddar Cheese (fresh cheese preferred.)

Directions :

Steps

  1. Heat a large pot over medium heat. Add the ground beef and cook until no longer pink. Drain excess fat if needed.
  2. Add the chopped onion and cook 3–4 minutes until soft. Stir in the minced garlic and cook 30 seconds.
  3. Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook 1 minute to wake the spices.
  4. Add diced potatoes, diced tomatoes with juice, black beans, corn, and beef broth. Stir well.
  5. Bring to a boil, then lower heat and simmer 15–20 minutes until potatoes are tender.
  6. Turn off the heat and stir in the heavy cream. Add shredded cheddar cheese and stir until melted and smooth.
  7. Taste and add more salt or pepper if needed. Serve hot.

how to serve Creamy Cowboy Soup

Ladle the soup into bowls. Top with extra shredded cheese, a spoon of sour cream, or chopped green onions. Serve with warm bread, crackers, or tortilla chips on the side. A simple salad pairs well for a full meal.

how to store Creamy Cowboy Soup

Let the soup cool to room temperature first. Store in an airtight container in the fridge for up to 3–4 days. Reheat on the stove over low heat, stirring until hot. For longer storage, freeze in meal-size portions for up to 3 months. Thaw in the fridge overnight before reheating.

tips to make Creamy Cowboy Soup

  • Cut potatoes small so they cook faster and cook evenly.
  • Use low-sodium broth to control salt.
  • For a lighter version, use half-and-half instead of heavy cream.
  • To make in a slow cooker, brown meat and onion first, then add all ingredients except cream and cheese. Cook on low 4–6 hours, add cream and cheese at the end. For more slow cooker ideas try these easy dump-it crock pot recipes.

variation (if any)

  • Vegetarian: Use a meat alternative or skip meat and use extra beans. Use vegetable broth.
  • Spicy: Add cayenne or extra chili powder.
  • Dairy-free: Use full-fat coconut milk instead of heavy cream and a dairy-free cheese or skip cheese.

FAQs

Q: Can I make this soup ahead?
A: Yes. Make the soup, cool it, and store in the fridge for up to 3 days. Reheat when ready to eat.

Q: Can I use fresh corn and beans?
A: Yes. Fresh corn and cooked beans work fine. Add them at the same step as canned items.

Q: Will the potatoes fall apart?
A: If potatoes cook too long they can get soft. Dice small and check at 15 minutes to avoid overcooking.

Q: Can I freeze the soup after adding cream?
A: You can, but texture may change slightly. Stir well when reheating. For best texture, you can freeze before adding cream and add cream after thawing.

Conclusion

For the full original recipe inspiration, you can visit this Creamy Cowboy Soup recipe page that shows another version. If you want more warm, comforting meal ideas for cold nights, see these cozy winter casserole recipes.

Bowl of creamy cowboy soup ready to be enjoyed with fresh ingredients.

Creamy Cowboy Soup

This warm and filling soup combines beef, beans, corn, and potatoes in a creamy base for a quick and comforting meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450

Ingredients
  

Main Ingredients
  • 1 lb Ground Beef (or turkey or meat alternative.)
  • 1 large Onion (yellow or white for best flavor.)
  • 3 cloves Garlic (minced.)
  • 4 cups Beef Broth (or vegetable broth for vegetarian option.)
  • 14.5 oz Diced Tomatoes (canned with juice.)
  • 1 cup Corn (canned or frozen.)
  • 15 oz Black Beans (drained and rinsed if canned.)
  • 2 medium Potatoes (Yukon Gold or russet, diced small.)
  • 1 tbsp Smoked Paprika
  • 1 tbsp Chili Powder (adjust for heat preference.)
  • 1 tsp Cumin
  • 1 tsp Salt (adjust to taste.)
  • 0.5 tsp Black Pepper (adjust to taste.)
  • 1 cup Heavy Cream (or coconut milk for dairy-free.)
  • 1 cup Shredded Cheddar Cheese (fresh cheese preferred.)

Method
 

Cooking
  1. Heat a large pot over medium heat. Add the ground beef and cook until no longer pink. Drain excess fat if needed.
  2. Add the chopped onion and cook 3–4 minutes until soft. Stir in the minced garlic and cook 30 seconds.
  3. Stir in smoked paprika, chili powder, cumin, salt, and black pepper. Cook 1 minute to wake the spices.
  4. Add diced potatoes, diced tomatoes with juice, black beans, corn, and beef broth. Stir well.
  5. Bring to a boil, then lower heat and simmer 15–20 minutes until potatoes are tender.
  6. Turn off the heat and stir in the heavy cream. Add shredded cheddar cheese and stir until melted and smooth.
  7. Taste and add more salt or pepper if needed. Serve hot.

Notes

Cut potatoes small so they cook faster and cook evenly. Use low-sodium broth to control salt. For a lighter version, use half-and-half instead of heavy cream. To make in a slow cooker, brown meat and onion first, then add all ingredients except cream and cheese. Cook on low 4–6 hours, add cream and cheese at the end.

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